Stephanie Alexander Kitchen Garden

SAKG

Well the hot weather continues, and the lack of rain has been an issue in the garden this week. Everyone busy watering and mulching.

We are still harvesting zucchini’s, tomatoes, eggplants, cucumber and basil.

4B discovered the hidden treasure while weeding a bed, huge potatoes.

So plenty of good Italian tomato sauce on the menu, loaded with fresh veggies.

Add a bit of pesto bread and a great salad. So all good.

Recipe of the Week - siciliana pasta sauce

Ingredients

60 ml of olive oil

1 brown onion

2 cloves of garlic

1 eggplant (large)

1 capsicum

1 zucchini

1 tin of chopped tomato

2 tomatoes

1/3 cup of olives

½ a bunch of parsley

Method

Finely dice the onion.

Chop the garlic.

Dice the eggplant.

Cut the capsicum into strips.

Dice the zucchini

Chop the tomatoes.

Slice the olives.

Chop the parsley.

In a large saucepan, heat the oil. Add the onion and cook over a medium heat for 3 minutes. Add the garlic and eggplant and cook for a further 5 minutes. Add the zucchini and capsicum and cook for 3 minutes.

Add the tin of tomatoes and the fresh tomatoes, simmer for 20 minutes. Add the olives and simmer for a further 10 minutes.

Stir through the parsley. Serve with the cooked pasta.